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Phoenix Talons (Chicken Feet)

These flavorful chicken feet are braised until tender, then simmered in a savory, slightly sweet, and spicy sauce. A popular dim sum dish, they offer a unique texture and rich taste experience.

Izvirni recept avtorja Forkin

Skupni čas
1 h 50 min
Porcije
4
Zahtevnost
Srednje

Informacije o alergenih: lahko vsebuje gluten, mehkužci, arašidi, soja in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Phoenix Talons (Chicken Feet)

Priprava

Sestavine

Sestavine

  • 1000 gchicken feet, trimmed and cleaned

for frying

  • 2 skodelicapeanut oil

braising

  • 2 kosstar anise
  • 1 koscinnamon stick
  • 0,5 žličkasichuan peppercorn
  • 2 rezinaginger, thinly sliced
  • 2 strokgarlic, smashed
  • 2 žlicashaoxing wine
  • 2 žlicasoy sauce
  • 1 žličkadark soy sauce
  • 1 žličkasugar
  • 4 skodelicawater

sauce

  • 1 žlicafermented black beans, rinsed and lightly mashed
  • 2 strokgarlic, minced
  • 0,5 kosginger, minced
  • 1 žlicachili bean paste (doubanjiang)
  • 1 žlicaoyster sauce
  • 0,5 žličkasugar
  • 1 žlicashaoxing wine
  • 0,5 skodelicawater

slurry

  • 1 žličkacornstarch
  • 2 žlicawater

garnish

  • 1 kosscallion, chopped, for garnish(neobvezno)

Oprema

wok · tongs · bowl · steamer · large pot · cutting board · knife

Postopek

Korak za korakom

  1. 1

    Blanch the chicken feet in boiling water for 5 minutes, then drain and pat them very dry.

    Približno 10 min

    Kuharjeva opomba: Ensure the chicken feet are very dry to prevent oil splattering.

  2. 2

    Heat the peanut oil in a large pot or wok to 180°C (350°F). Carefully fry the chicken feet in batches until golden brown and crispy, about 5-7 minutes per batch.

    Približno 20 min

    Kuharjeva opomba: Do not overcrowd the pot to maintain oil temperature and ensure even frying.

  3. 3

    Immediately transfer the fried chicken feet to a bowl of ice water and soak for at least 30 minutes, or until the skin appears puffy and wrinkled.

    Približno 30 min

    Kuharjeva opomba: This step is crucial for achieving the desired soft, gelatinous texture.

  4. 4

    Drain the chicken feet from the ice water and place them in a large pot. Add the star anise, cinnamon stick, Sichuan peppercorns, braising ginger, braising garlic, shaoxing wine, soy sauce, dark soy sauce, sugar, and braising water.

    Približno 5 min

  5. 5

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the chicken feet are very tender.

    Približno 50 min

    Kuharjeva opomba: The chicken feet should be soft enough that the bones can be easily removed.

  6. 6

    While the chicken feet are simmering, prepare the sauce. In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chili bean paste, oyster sauce, sauce sugar, sauce shaoxing wine, and sauce water.

    Približno 5 min

  7. 7

    Once braised, remove the chicken feet from the braising liquid and arrange them in a heatproof dish suitable for steaming.

    Približno 2 min

  8. 8

    Pour the prepared sauce over the chicken feet. Steam for 10-15 minutes, or until the sauce is hot and bubbly and the flavors have melded.

    Približno 15 min

    Kuharjeva opomba: Steaming helps the chicken feet absorb the sauce flavors deeply and makes them even more tender.

  9. 9

    In a small bowl, whisk together the cornstarch and slurry water to create a slurry. Stir the slurry into the hot sauce around the chicken feet to thicken it to your desired consistency.

    Približno 1 min

    Kuharjeva opomba: Add the slurry gradually to avoid lumps and achieve the perfect thickness.

  10. 10

    Garnish with chopped scallions before serving.

Pravilno shranjevanje

Shranjevanje

Store leftover chicken feet in an airtight container in the refrigerator.

Pogrevanje

Reheat gently in a steamer or microwave until warmed through.